Are you guys ready for another variation on enchiladas? I know it’s only been a few weeks since I posted an enchilada recipe, but I just love the flavors of enchiladas so much that I never tire of them, and wouldn’t mind making a new variation every week! I’ve actually made this particular variation several times, and like all of the other Alton Brown recipes I’ve tried, it does not disappoint. This is similar in flavor to the red chile enchiladas, containing the chicken, cheese, and red chile sauce (although this one uses chipotles instead of guajillo chiles), but it is a quicker variation as everything is layered, rather than rolled up. I think the traditional rolled enchiladas make for a prettier presentation, but the flavor of these is just as good, and so on those nights where you have a little bit less energy, this is perfect! If you cut this lasagna as soon as you take it out of the oven, you’re slices will be pretty messy, so I suggest waiting for it to cool down a bit so that it slices more neatly. If you can’t wait though, I don’t blame you! It’ll still taste just as good.
2 dried chipotle chiles, stemmed and seeded, diced (or 2 canned chipotle chiles, diced)
3 large garlic cloves, minced
2 1/2 tsp chili powder
1 1/2 tsp cumin
2 cups chicken broth
3 cups tomato sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp vegetable oil
1 lb boneless, skinless chicken breast, diced
1 1/2 cups onion, diced
Pinch kosher salt
1 large clove garlic, minced
1 tsp dried oregano
12 (6-inch) corn tortillas (Cut 3 of them in half)
3 cups shredded Monterey jack cheese
Nonstick cooking spray
1. To make sauce: combine the chipotle chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low, and simmer for 15 minutes. Set aside.
2. Preheat oven to 350 degrees.
3. Place a medium skillet over medium-high heat and add vegetable oil. Add chicken, and saute for 7-9 minutes, until cooked through. Remove chicken to a dish, and add onion and a pinch of salt to the skillet. Lower heat to medium-low and cook for 4-6 minutes until starting to soften. Add the garlic and oregano, and cook for 2-3 minutes more, until the onions are softened. Add the chicken to the onions, and remove from the heat.
4. To assemble: Spray a 9×13 baking dish with nonstick cooking spray. Spead 1/2-cup sauce in the bottom of the dish. Dip 3 tortillas, and 2 of the halves in the enchilada sauce, and lay in the baking dish to cover the bottom. Add half the chicken mixture in an even layer, and 1 cup of the cheese. Repeat with next 4 tortillas (3 whole and 1 cut in half) dipped in sauce, remaining chicken, and 1 cup of cheese. Top with remaining tortillas dipped in sauce. Pour remaining sauce over the top, and top with remaining cheese.
4. Cover with aluminum foil, and bake for 30 minutes. Remove foil, and bake for 10 more minutes, until cheese and sauce are bubbling.
Source: Alton Brown